QUINOA SALAD WITH CHICKEN AND CREAMY AVOCADO SALAD 

2 chicken breast (you can also use leftover cooked chicken)

arugula salad

1 cup quinoa

2 tomatoes

1/2 cucumber

1 shallot

4-5 small radishes

salt pepper

1 tbsp olive oil

1 tbsp lemon juice

AVOCADO DRESSING:

1 avocado

juice of 1 lemon 

1 handful of fresh cilantro (optional)

salt and pepper

2 tbsp olive oil

water

 

  • cook quinoa according the packaging and set aside to cool off
  • cook chicken to your liking and set aside
  • place all the ingredients for the avocado dressing (except water) in a small mixer and blend until smooth
  • depends on the consistency of the dressing add 1 or 2 tbsp of water to thinner it  ( you can store the leftover dressing in the air tight container in the fridge, keeps about 5 days) 
  • cut tomatoes, cucumber, shallot and radishes into small cubes, season with salt and pepper, add lemon juice and olive oil and let it sit for a few minutes, then add quinoa and mix well
  • to serve divide arugula salad into two plates, top each plate with quinoa mix and chicken and drizzle with dressing
  • garnish with fresh cilantro and mint

ENJOY!